Full-automatic production line for fish cake and fish noodles

Abstract

The application discloses a kind of fish cake fish noodle full-automatic production line, it is related to food processing equipment technical field, including the cooking device, turnover device and cooling device of sequentially arranged.The cooking device includes the tunnel type machine body with cooking cavity, the first conveying mechanism being arranged in the cooking cavity, and multiple steam generation components being communicated with the cooking cavity;Multiple steam generation components are sequentially spaced along the length direction of cooking cavity.The discharge end of turnover device is connected with the cooking device, and the inlet end of cooling device is connected with the turnover device.The cooling device includes cabinet, air cooling component and multiple second conveying mechanisms arranged in the cabinet;Multiple second conveying mechanisms are sequentially spaced and stacked along the height direction of cabinet;Multiple second conveying mechanisms are alternately staggered in horizontal direction, and the conveying direction of any two adjacent second conveying mechanisms is opposite, to realize the continuous conveying of material from top to bottom.

Description

Technical Field

[0001] This invention relates to the field of food processing equipment technology, and in particular to a fully automated production line for fish cakes and fish noodles. Background Technology

[0002] Fish cakes and fish noodles are traditional aquatic products made primarily from fish meat, and are widely used in the catering and frozen food industries. Their typical production process usually includes steps such as fish meat processing, ingredient mixing, shaping, steaming and cooking, and cooling and packaging.

[0003] With the development of automation in the food industry, mechanized production equipment with a certain degree of automation has emerged in existing technologies. For example, Chinese invention patent CN112602877A discloses a fish cake production device, which steams fish cakes in a steamer and removes trays using a moving device. At the same time, it uses a water cooling device to cool the steamed fish cakes, thereby improving the cooling efficiency and production efficiency of fish cakes to a certain extent.

[0004] However, the aforementioned existing technologies still suffer from limited automation and high reliance on manual labor. Furthermore, the production line adopts a segmented operation mode of intermittent steaming → moving cart to pick up trays → water cooling. Steaming, transfer, and cooling are all intermittent operations that require manual pushing and control. This intermittent operation cannot achieve continuous production line production. Summary of the Invention

[0005] To address the technical problems existing in the prior art, the present invention aims to provide a fully automated fish cake and fish noodle production line.

[0006] The objective of this invention is achieved through the following technical solution:

[0007] This invention provides a fully automated production line for fish cakes and fish noodles, comprising a steaming device, a turnover device, and a cooling device arranged in sequence;

[0008] The cooking apparatus includes a tunnel-type body with a cooking chamber, a first conveying mechanism disposed in the cooking chamber, and multiple steam generating components communicating with the cooking chamber; the multiple steam generating components are arranged sequentially at intervals along the length of the cooking chamber.

[0009] The turnover device is connected to the discharge end of the cooking device, and the turnover device is connected to the feed end of the cooling device;

[0010] The cooling device includes a cabinet, an air-cooling component, and a plurality of second conveying mechanisms disposed within the cabinet. The plurality of second conveying mechanisms are arranged in a staggered manner along the height direction of the cabinet. The plurality of second conveying mechanisms are arranged alternately and staggered in the horizontal direction, and the conveying directions of any two adjacent second conveying mechanisms are opposite to each other, so as to realize the continuous conveying of materials from top to bottom.

[0011] In a preferred embodiment, the steam generating assembly includes:

[0012] The control pipeline is equipped with a control valve assembly, which is used to regulate the on / off state and flow rate of steam.

[0013] A steam pipeline is connected to the control pipeline. The steam pipeline is located inside the cooking chamber of the tunnel-type machine body and below the first conveying mechanism. The steam pipeline has multiple steam holes facing the first conveying mechanism.

[0014] In a preferred embodiment, the steam pipeline includes:

[0015] The main pipe is connected to the control pipeline;

[0016] Multiple branch pipes are provided, each of which is connected to the main pipe; the axes of the multiple branch pipes are parallel to the length direction of the first conveying mechanism, and the multiple branch pipes are arranged in parallel with intervals in sequence.

[0017] The main pipe and multiple branch pipes are all located on the same horizontal plane; each branch pipe is provided with multiple steam holes, which are arranged sequentially at intervals along the axial direction of the branch pipe.

[0018] In a preferred embodiment, the tunnel-type machine body includes a hollow lower body and an upper cover disposed above the lower body, wherein the lower body and the upper cover together form a cooking chamber.

[0019] The first conveying mechanism is installed on the lower body, and multiple steam generating components are arranged on the lower body and communicate with the cooking chamber;

[0020] The fully automated fish cake and fish noodle production line also includes multiple lifting mechanisms, which are arranged sequentially at intervals along the length of the tunnel-type machine body. The multiple lifting mechanisms are connected to the upper cover and are used to synchronously drive the upper cover to move up and down relative to the lower machine body, so as to open or close the cooking chamber.

[0021] In a preferred embodiment, the cooking chamber of the cooking device is divided into at least two cooking zones along the length of the cooking chamber; each cooking zone is provided with a plurality of temperature sensors and a temperature controller, the temperature sensors being used to detect the temperature information in the corresponding cooking zone;

[0022] The temperature controller is connected to several steam generating components corresponding to the current cooking zone. The temperature controller is configured to control the steam generating components according to the temperature information to control the steam on / off or steam flow rate.

[0023] In a preferred embodiment, the first conveying mechanism adopts a mesh belt conveyor structure, and the first conveying mechanism includes a mesh belt body arranged in a ring.

[0024] The mesh belt body is provided with a composite fabric, which includes a reinforced layer and an anti-sticking layer that are layered and composited, and the reinforced layer is fixedly disposed on the surface of the mesh belt body.

[0025] In a preferred embodiment, the tunnel-type machine body is provided with a downwardly inclined guide chute, which is located at the discharge end of the cooking device and above the turnover device.

[0026] The feed chute is made of stainless steel, and its width gradually decreases from the cooking device to the turnover device. The feed chute includes a feed plate, baffles symmetrically arranged around the feed plate, and a feed distribution component arranged in the middle of the feed plate. The feed distribution component has a V-shaped structure for diverting materials.

[0027] In a preferred embodiment, the air-cooled assembly includes:

[0028] Multiple fans are arranged in a rectangular array on the side wall of the cabinet, and the side wall of the cabinet has a hollow area to accommodate the multiple fans;

[0029] An exhaust system, comprising an exhaust fan and an exhaust hood, wherein the exhaust hood is disposed on the top of the cabinet and communicates with the exhaust fan;

[0030] Multiple fans work in conjunction with the exhaust fan to form an airflow channel inside the cabinet, with air entering from the side and exiting from the top, to cool the materials entering the cabinet through the second conveying mechanism.

[0031] In a preferred embodiment, the fully automated fish cake and fish noodle production line further includes:

[0032] A cutting machine is provided between the cooking device and the turnover device. The cutting machine has a third conveying mechanism and is connected to the discharge end of the cooking device and the feed end of the turnover device respectively through the third conveying mechanism.

[0033] The cutting machine includes a cutting assembly disposed above the third conveying mechanism. The cutting assembly includes a cutter and a drive mechanism for driving the cutter to reciprocate up and down. The cutting assembly is configured to drive the cutter to intermittently cut the material on the third conveying mechanism through the drive mechanism.

[0034] In a preferred embodiment, the fully automated fish cake and fish noodle production line further includes:

[0035] A surimi forming machine, wherein the discharge end of the surimi forming machine is connected to the feed end of the cooking device; the surimi forming machine has a forming conveying channel, a double helix propulsion mechanism disposed inside the forming conveying channel, and a feed hopper connected to the forming conveying channel;

[0036] The forming conveying channel is inclined upwards along the direction from the feed end to the discharge end of the surimi forming machine.

[0037] Compared with the prior art, the present invention has at least the following beneficial effects:

[0038] This invention provides a fully automated fish cake and fish noodle production line, comprising a cooking device, a transfer device, and a cooling device arranged sequentially. The cooking device includes a tunnel-type body with a cooking chamber, a first conveying mechanism disposed within the cooking chamber, and multiple steam generating components communicating with the cooking chamber; the multiple steam generating components are arranged at intervals along the length of the cooking chamber. The transfer device is connected to the discharge end of the cooking device and to the feed end of the cooling device. The cooling device includes a cabinet, an air-cooling component, and multiple second conveying mechanisms disposed within the cabinet; the multiple second conveying mechanisms are arranged in a stacked manner at intervals along the height of the cabinet; the multiple second conveying mechanisms are alternately staggered in the horizontal direction, and the conveying directions of any two adjacent second conveying mechanisms are opposite to each other, to achieve continuous material conveying from top to bottom.

[0039] Firstly, this solution uses a tunnel-type machine body with a steaming chamber and a first conveying mechanism inside the steaming chamber to continuously complete the steaming process of fish cakes or fish noodles during the conveying process. Compared with the intermittent steaming method using a steam box in the existing technology, this solution realizes the transformation from "intermittent processing" to "continuous processing", which significantly improves production efficiency and reduces the need for manual intervention.

[0040] Secondly, by setting up a turnover device at the discharge end of the cooking device and connecting the turnover device to both the cooking device and the cooling device, the cooked material can be automatically transported to the cooling device, achieving a seamless connection between the cooking and cooling processes. This avoids the problem of relying on moving devices or manual pallet transfer in existing technologies, thereby improving production continuity and automation.

[0041] Furthermore, this solution incorporates multiple secondary conveying mechanisms within the cooling device, arranged in a stacked manner along the height of the cabinet. Adjacent conveying mechanisms operate in opposite directions, enabling materials to undergo multi-layered reciprocating conveying within a limited space. This extends the cooling path and time, improving cooling efficiency without increasing the equipment's footprint. Simultaneously, the continuous downward transfer of materials during conveying ensures the continuity of the production cycle.

[0042] In summary, this application, by constructing an integrated production line structure of "tunnel-type continuous cooking - automatic turnover conveying - multi-layer path air cooling", not only effectively solves the problems of low automation, reliance on manual transfer, and intermittent processes in the existing technology, but also realizes the continuous, automated, and efficient production process of fish cake and fish noodle, and has good industrial application value. Attached Figure Description

[0043] To more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the specific embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0044] Figure 1 A three-dimensional schematic diagram of a fully automated fish cake and fish noodle production line according to the first embodiment of the present invention;

[0045] Figure 2 A side view of a fully automated fish cake and fish noodle production line according to the first embodiment of the present invention;

[0046] Figure 3 A side view of a fully automated fish cake and fish noodle production line according to a second embodiment of the present invention;

[0047] Figure 4 A cross-sectional schematic diagram of a fully automated fish cake and fish noodle production line according to a second embodiment of the present invention;

[0048] Figure 5 A three-dimensional schematic diagram of the material guide chute provided by the present invention;

[0049] In the picture:

[0050] 100-Cooking device; 110-Tunnel-type body; 111-Cooking chamber; 112-Lower body; 113-Upper cover; 114-Feed chute; 120-First conveying mechanism; 130-Steam generating assembly; 140-Lifting mechanism;

[0051] 200-Turnover device;

[0052] 300 - Cooling device; 310 - Cabinet; 320 - Fan; 330 - Exhaust mechanism; 340 - Second conveying mechanism;

[0053] 400-Fish Paste Forming Machine;

[0054] 500-Cut-off machine. Detailed Implementation

[0055] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0056] In the description of this invention, it should be noted that the terms "center," "upper," "lower," "left," "right," "vertical," "horizontal," "inner," and "outer," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are used only for the convenience of describing the invention and for simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on the invention. Furthermore, the terms "first," "second," and "third" are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0057] In the description of this invention, it should be noted that, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "linking" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; they can also refer to the internal connection of two components; and they can refer to a wireless connection or a wired connection. Those skilled in the art can understand the specific meaning of the above terms in this invention based on the specific circumstances.

[0058] Furthermore, the technical features involved in the different embodiments of the present invention described below can be combined with each other as long as they do not conflict with each other.

[0059] Fish cakes and fish noodles are traditional seafood foods from coastal areas of my country, widely popular for their delicious taste, rich nutrition, and ease of processing. Traditional production methods rely primarily on manual labor, including deboning the fish, preparing the fish cake filling, shaping, steaming, and cooling. However, with increasing consumer demand, relying solely on manual production is no longer sufficient to meet market requirements for quantity, efficiency, and consistent quality.

[0060] While some semi-automated equipment is used in fish cake production—for example, replacing traditional steamers with electric steamers to improve steaming efficiency, and using mixers to mix fish cake or fish paste to improve uniformity—these devices still have significant drawbacks:

[0061] (1) Low production efficiency: The steamed fish cakes or fish noodles need to cool naturally, which takes a long time and occupies a lot of production space, affecting the continuous operation capability of the entire production line. The slow cooling speed leads to low efficiency in subsequent packaging and cold storage.

[0062] (2) Insufficient automation: Existing equipment still relies on manual handling in the shaping, transfer, steaming and cooling stages, resulting in high labor intensity, low production safety, and difficulty in maintaining the stability of product appearance and taste.

[0063] (3) Low recycling efficiency: The trays, molds and other tooling are inconvenient to switch between steaming and cooling, which affects the continuous cycle operation of the production line and increases the complexity of equipment management and operation.

[0064] (3) Product quality is easily affected: natural cooling or manual handling may cause fish cakes and fish noodles to deform, become loose or have uneven texture, affecting the taste and appearance of the product and reducing market competitiveness.

[0065] In view of this, the present invention provides a fully automated production line for fish cakes and fish noodles. By constructing a highly automated and continuous production process, it realizes the integrated operation of steaming, conveying and cooling, thereby meeting the production needs of modern surimi food processing for high efficiency, high quality and low dependence on manual labor.

[0066] like Figure 1 As shown in the figure, this application discloses a fully automated production line for fish cakes and fish noodles. Please refer to [link / reference]. Figures 1 to 5This application provides an embodiment of a fully automated fish cake and fish noodle production line, comprising a cooking device 100, a turnover device 200, and a cooling device 300 arranged sequentially. The cooking device includes a tunnel-type body 110 with a cooking chamber 111, a first conveying mechanism 120 disposed within the cooking chamber, and multiple steam generating components 130 communicating with the cooking chamber; the multiple steam generating components are arranged at intervals along the length of the cooking chamber. The turnover device is connected to the discharge end of the cooking device and to the feed end of the cooling device. The cooling device includes a cabinet, an air-cooling component, and multiple second conveying mechanisms disposed within the cabinet; the multiple second conveying mechanisms are arranged at intervals along the height of the cabinet; the multiple second conveying mechanisms are alternately staggered in the horizontal direction, and the conveying directions of any two adjacent second conveying mechanisms are opposite to each other, to achieve continuous material conveying from top to bottom.

[0067] In this embodiment, the cooking device, the turnover device, and the cooling device are arranged sequentially along a preset production conveying direction. This preset production conveying direction can be adjusted according to the actual factory layout. For example, it can be set as a straight arrangement, an L-shaped arrangement, or a U-shaped arrangement to adapt to different production workshop spatial structures, without specific limitations.

[0068] Specifically, the cooking device is used to cook fish cakes or fish noodles at high temperatures to achieve their shaping and cooking. The transfer device is located between the discharge end of the cooking device and the inlet end of the cooling device, used for transferring and adjusting the material's orientation between different process equipment. The cooling device is used to rapidly cool the cooked material to ensure product shaping and subsequent packaging quality.

[0069] In some embodiments, the cooking apparatus includes a tunnel-type body, a first conveying mechanism disposed in a cooking chamber inside the tunnel-type body, and multiple steam generating components; the tunnel-type body forms a continuous cooking chamber, and the material is continuously conveyed along the length of the cooking chamber under the drive of the first conveying mechanism to realize continuous cooking operation.

[0070] Specifically, multiple steam generating components are connected to the cooking chamber and arranged sequentially at intervals along the length of the cooking chamber to form a segmented steam supply environment in different cooking areas, thereby achieving zoned control of cooking temperature and steam density. Through this distributed steam supply structure, localized enhanced heating or uniform heating can be achieved according to the material's conveying position in the cooking chamber, thereby improving cooking consistency and reducing energy consumption fluctuations.

[0071] In some embodiments, a turnover device is located at the discharge end of the cooking device to receive the cooked material and transport it to the feed end of the cooling device, thereby achieving continuous connection between processes. The turnover device may include a conveying guide structure and a posture adjustment structure for switching the conveying direction or adjusting the spacing of the material, thereby ensuring that the material enters the cooling device smoothly.

[0072] In some embodiments, the cooling device 300 includes a cabinet 310, an air-cooling assembly, and a plurality of second conveying mechanisms 340 disposed inside the cabinet; a cooling cavity is formed inside the cabinet, and the air-cooling assembly is used to provide circulating cold air into the cooling cavity to rapidly cool the cooked material.

[0073] Specifically, multiple second conveying mechanisms 340 are stacked sequentially at intervals along the height of the cabinet to form a multi-layer conveying channel structure; at the same time, each second conveying mechanism is arranged alternately and staggered in the horizontal direction, so that the conveying paths between adjacent layers are staggered, thereby avoiding the risk of material interference and stacking in the vertical direction.

[0074] Furthermore, the conveying directions of any two adjacent second conveying mechanisms are opposite to each other, enabling the material to achieve a continuous "top-down" zigzag conveying path within the cooling device. Specifically, after the material completes the first stage of cooling conveying on the upper second conveying mechanism, it is transferred at the end and falls into the next layer of second conveying mechanism, where it continues to be conveyed in the opposite direction. This process is repeated layer by layer, achieving continuous tumbling cooling of the material within the cabinet, thereby extending the effective cooling path, improving cooling uniformity, and increasing space utilization.

[0075] With the above-mentioned structural configuration, the fully automated fish cake and fish noodle production line provided in this application can realize the continuous connection of steaming, turnover and cooling processes, reduce manual handling, improve production efficiency and product consistency, and significantly enhance the cooling effect and equipment space utilization through the multi-layer staggered conveying cooling structure.

[0076] like Figure 1 , Figure 4 As shown, in one specific embodiment, the tunnel-type machine body 110 includes a hollow lower body 112 and an upper cover 113 disposed above the lower body 112. The lower body and the upper cover together form a cooking chamber 111. A first conveying mechanism is installed on the lower body, and multiple steam generating components are disposed on the lower body and communicate with the cooking chamber.

[0077] The fully automated fish cake and fish noodle production line also includes multiple lifting mechanisms, which are arranged at intervals along the length of the tunnel-type machine body. These lifting mechanisms are connected to the upper cover and are used to synchronously drive the upper cover to move up and down relative to the lower machine body, so as to open or close the cooking chamber.

[0078] Specifically, the lower body serves as the supporting foundation structure, and its interior forms an installation space for accommodating the first conveying mechanism and steam generating components. The upper cover is positioned above the lower body and, together with the lower body, forms a relatively enclosed cooking space, thereby effectively constraining the steam environment and maintaining heat, thus improving cooking efficiency and heat utilization.

[0079] For example, the lower body includes a frame and an outer shell fixedly connected to the frame. The frame is supported by a skeleton welded from reinforced stainless steel square tubing or channel steel, ensuring that the tunnel-like body, which can be several meters or even tens of meters long, does not deform under high heat loads. The outer shell is typically made of SUS304 or 316L food-grade stainless steel. This material has extremely strong oxidation and corrosion resistance, and can withstand the high-temperature steam generated during cooking and the possible weak acid or alkaline environments. Similarly, the upper cover is also made of food-grade stainless steel.

[0080] Understandably, the outer shell forms the side walls and bottom structure of the tunnel-type machine body, and together with the top cover, forms a closed cooking space to ensure the stability of the steam environment and the heat retention effect. In specific implementation, the length of the top cover is set shorter than the length of the lower body, so that the two ends of the tunnel-type machine body can be relatively open, and the structure exposes part of the conveying path of the first conveying mechanism to form the feed end and discharge end of the cooking device, respectively.

[0081] In some possible implementations, the first conveying mechanism is installed at the upper end of the lower body, forming a conveying plane at the top of the lower body, for carrying and driving the fish cake or fish noodle material to be continuously conveyed along the length direction in the cooking chamber, so that the material completes the segmented cooking process during the movement.

[0082] In some possible implementations, multiple steam generating components are disposed on the lower body and connected to the cooking chamber. The multiple steam generating components are arranged sequentially at intervals along the length of the tunnel-type body, thereby forming a zoned steam supply structure inside the cooking chamber, so that different conveying sections can obtain differentiated or uniform steam replenishment, so as to achieve segmented control and stable heating of the cooking process.

[0083] In some preferred embodiments, the outer shell employs a double-layer sandwich structure, comprising an inner stainless steel plate, an insulation layer, and an outer stainless steel plate. The inner stainless steel plate is in direct contact with steam and is polished to reduce dirt adhesion. The insulation layer can be filled with high-performance insulation materials (such as aluminum silicate fiber cotton or polyurethane foam), and its thickness is typically between 50 mm and 100 mm.

[0084] Furthermore, the fully automatic fish cake and fish noodle production line of this application also includes multiple lifting mechanisms 140. The multiple lifting mechanisms 140 are arranged sequentially at intervals along the length of the tunnel-type machine body and connected to the upper cover, for synchronously driving the upper cover to move up and down relative to the lower machine body.

[0085] Specifically, the lifting mechanism is used to drive the entire upper cover upward during equipment maintenance, cleaning, or process adjustment, thereby opening the gap between the upper cover and the lower body. This allows operators to inspect, clean, or replace components of the first conveying mechanism, steam generating components, and inner wall of the cooking chamber. Under normal production conditions, multiple lifting mechanisms synchronously drive the upper cover downward, ensuring a tight fit between the upper cover and the lower body, thus restoring the cooking chamber to its closed operating state.

[0086] By uniformly arranging and synchronously controlling multiple lifting mechanisms along the length, the upper cover is subjected to more uniform force during the lifting process, avoiding structural deformation or poor sealing caused by uneven local force, thereby improving the overall structural stability and sealing reliability of the tunnel-type machine body, and further ensuring the temperature stability and production continuity of the cooking process.

[0087] In one specific implementation, each lifting mechanism 140 adopts the same vertical lifting structure design. Specifically, each lifting mechanism includes a gantry frame, a sprocket lifting mechanism, a transmission mechanism, and a motor.

[0088] For example, the gantry frame includes two vertically arranged vertical rods and a crossbeam structure connecting the tops of the two vertical rods, thereby forming a stable portal frame. A motor is fixedly installed above the middle of the crossbeam of the gantry frame, serving as a power output source to provide driving force for the lifting action.

[0089] For example, the two sprocket lifting mechanisms are symmetrically arranged on the two vertical bars of the gantry frame and connected to the upper cover, for synchronously raising and lowering the upper cover under the drive of a motor. This symmetrical arrangement ensures balanced force on both sides of the upper cover during lifting, preventing uneven loading or jamming. In some embodiments, the sprocket lifting mechanism includes a driving gear, a driven gear, and a chain. The chain is connected to a fixing member, which is fixedly connected to the upper cover. When the chain rotates, the fixing member moves vertically up and down with the chain.

[0090] Specifically, the transmission mechanism includes symmetrically arranged transmission rods, bearing seats, etc. The transmission rods are respectively connected to two sprocket lifting mechanisms to synchronously transmit the output power of the motor to the sprocket lifting mechanisms on both sides. Specifically, the end of the transmission rod is connected to the drive gear of the sprocket lifting mechanism.

[0091] In one alternative embodiment, the motor output is connected to the transmission mechanism via a reduction mechanism. The rotational power output by the motor is distributed to the transmission rods on both sides via the transmission mechanism, and then the transmission rods synchronously drive the lifting mechanism of the sprockets on both sides to move, thereby realizing the synchronous lifting control of the top cover.

[0092] like Figure 3 and Figure 4 As shown, in one specific embodiment, the cooking chamber of the cooking device is divided into at least two cooking zones along its length. Each cooking zone is equipped with several temperature sensors and a temperature controller. The temperature sensors are used to detect the temperature information within the corresponding cooking zone. The temperature controller is connected to several steam generating components corresponding to the current cooking zone, and is configured to control the steam generating components based on the temperature information to control the steam on / off state or the steam flow rate.

[0093] Understandably, the cooking chamber of the cooking apparatus is divided into at least two cooking zones along its length, with each cooking zone arranged sequentially along the material conveying direction to form a segmented cooking processing structure. By dividing the cooking chamber into zones, the material passes through different cooking zones sequentially under the drive of the first conveying mechanism, thereby receiving differentiated or staged cooking treatment in each zone, which helps to improve the uniformity of cooking and the stability of product quality.

[0094] Specifically, several temperature sensors and temperature controllers are installed in each cooking zone. The temperature sensors are used to detect the temperature information in the corresponding cooking zone in real time. Their installation positions can be set at the top, side wall, or near the material conveying path inside the cooking chamber, depending on actual needs, to improve the accuracy and representativeness of temperature acquisition, without specific restrictions.

[0095] In this embodiment, a temperature controller is connected to several steam generating components corresponding to the current cooking zone, and is used to regulate and control the steam supply based on temperature information collected by temperature sensors. The temperature controller is configured to perform closed-loop regulation and control of the operating state of the steam generating components based on a set target temperature parameter, including controlling the on / off state of steam and the steam flow rate. For example, when the temperature in the current cooking zone is detected to be lower than a set threshold, the temperature controller controls the corresponding steam generating component to turn on or increase steam output; when the temperature reaches or exceeds a set range, it controls the steam generating component to reduce output or turn off to maintain temperature stability in the cooking zone.

[0096] In one alternative implementation, the temperature controllers of each cooking zone can be set with independent control parameters to adapt to the different temperature requirements of different cooking stages. For example, the front cooking zone is used for rapid heating, the middle cooking zone is used for constant temperature cooking, and the rear cooking zone is used for moderate cooling or stabilization, thereby achieving more refined process control.

[0097] Through the above-mentioned zoned temperature control structure design, multiple independently adjustable temperature zones are formed in the steaming chamber. Combined with the distributed steam generation components, the steaming process can be precisely controlled, which not only improves the automation level of the steaming process, but also effectively enhances the cooking consistency and taste quality of fish cakes and fish noodles.

[0098] In one specific embodiment, the steam generating assembly 130 includes a control pipeline and a steam pipeline. Specifically, the control pipeline is equipped with a control valve assembly for regulating the on / off state and flow rate of steam. The steam pipeline is connected to the control pipeline and is located within the cooking chamber of the tunnel-type machine body, below the first conveying mechanism; the steam pipeline has multiple steam holes facing the first conveying mechanism.

[0099] Specifically, the control pipeline is connected to the steam generating assembly for centralized steam delivery and regulation; the control pipeline is equipped with a control valve assembly, which is used to regulate the on / off state of the steam and the steam flow rate. Through the regulation of the control valve assembly, precise control of the steam supply in different cooking zones or under different operating conditions can be achieved, thereby meeting diverse cooking process requirements.

[0100] For example, the control valve assembly may include at least one of a solenoid valve, a regulating valve, or a proportional valve, and may be electrically connected to the aforementioned temperature controller to achieve automatic regulation control based on temperature feedback; of course, in other embodiments, a manual regulating valve may also be used for manual control, without specific limitations.

[0101] In this embodiment, the steam pipeline is connected to the control pipeline to introduce regulated steam into the cooking chamber. The steam pipeline is located inside the cooking chamber of the tunnel-type machine body, below the first conveying mechanism, so that the steam can act on the material from bottom to top, improving the contact efficiency between the steam and the material and enhancing the heating uniformity.

[0102] Furthermore, the steam pipeline is equipped with multiple steam holes facing the first conveying mechanism, allowing steam to be ejected vertically or at an angle and directly applied to the fish cake or fish noodle material located on the first conveying mechanism. The multiple steam holes can be spaced apart along the length of the steam pipeline to form a uniform steam injection area, thereby avoiding problems of insufficient or excessive steam in certain areas.

[0103] In one alternative implementation, the diameter, number, and distribution density of the steam holes can be designed and adjusted according to the process requirements of the cooking zone. For example, a higher density of steam holes can be set in the high-load cooking zone to improve the steam supply capacity; while the distribution density can be appropriately reduced in the low-load zone to achieve energy-saving effects.

[0104] Through the coordinated design of the control pipeline and steam pipeline, the steam supply process becomes more controllable and evenly distributed. Combined with the aforementioned zoned temperature control mechanism for the cooking zone, the cooking process can be further refined and energy consumption optimized.

[0105] like Figure 1 and Figure 4 As shown in this embodiment, the steam pipeline includes a main pipe 131 and multiple branch pipes 132. The main pipe is connected to a control pipeline. Each branch pipe 132 is connected to the main pipe 131; the axes of the multiple branch pipes are parallel to the length direction of the first conveying mechanism, and the multiple branch pipes are arranged in parallel with intervals in sequence. The main pipe and the multiple branch pipes are all located on the same horizontal plane; each branch pipe has multiple steam holes, which are arranged with intervals in sequence along the axial direction of the branch pipe.

[0106] Specifically, the main pipe is connected to the aforementioned control pipeline to receive steam regulated by the control valve group and to serve as the main channel for steam distribution, delivering steam to each branch pipe.

[0107] In some possible implementations, multiple branch pipes are connected to the main pipe, and these branch pipes are used to further disperse and deliver steam to different areas of the cooking chamber. The axes of the multiple branch pipes are all arranged parallel to the length direction of the first conveying mechanism, and are arranged in parallel at intervals along a direction perpendicular to the length direction, thereby forming a steam distribution network structure covering the area below the first conveying mechanism within the cooking chamber.

[0108] Furthermore, the main pipe and multiple branch pipes are all set on the same horizontal plane, that is, the whole structure is in a planar distribution structure. This structure is conducive to reducing pressure loss during steam transportation, and at the same time facilitates processing, installation and subsequent maintenance.

[0109] For example, each branch pipe is provided with multiple steam holes, which are arranged sequentially at intervals along the axial direction of the branch pipe, so that steam can be released evenly along the length of the branch pipe. Through the combination of multiple branch pipes and their steam holes, multiple linear steam jet belts can be formed below the first conveying mechanism, thereby achieving uniform heating of the material on the conveying path.

[0110] In one alternative implementation, the spacing between adjacent branch pipes, the diameter and spacing of steam holes on each branch pipe can be optimized according to the width of the cooking zone, the density of material laying and the steam demand, so as to further improve the uniformity of steam distribution and thermal efficiency.

[0111] Through the distributed structure design of the main pipe and multiple branch pipes, the steam can be supplied in a diffused manner from point to line to surface within the cooking chamber, which significantly improves the problem of uneven local heating caused by the traditional single steam inlet, thereby improving the cooking consistency and finished product quality of fish cakes or fish noodles.

[0112] In one specific implementation, the first conveying mechanism adopts a mesh belt conveyor structure, which includes a ring-shaped mesh belt body. A composite fabric is provided on the mesh belt body, the composite fabric including a layered reinforcing layer and an anti-sticking layer, the reinforcing layer being fixedly disposed on the surface of the mesh belt body.

[0113] For example, the first conveying mechanism adopts a mesh belt conveyor structure to achieve continuous and stable material transport within the cooking chamber, as well as sufficient contact with steam. Specifically, the first conveying mechanism includes a ring-shaped mesh belt body, which is wound between the drive roller and the driven roller, forming a circulating running path under the action of the drive device, thereby driving the material to move continuously along the length of the cooking chamber.

[0114] Furthermore, a composite fabric is provided on the main body of the mesh belt, covering or laying on the bearing surface of the main body of the mesh belt for directly bearing fish cakes or fish noodles. The composite fabric includes a reinforced layer and an anti-sticking layer that are layered and composited. The reinforced layer is fixedly set on the surface of the main body of the mesh belt to improve the overall structural strength and tensile properties, so that the mesh belt can maintain good dimensional stability and durability under high temperature and high humidity cooking environment.

[0115] For example, the anti-stick layer is disposed on the side of the reinforcing layer away from the main body of the mesh belt and is in direct contact with the material. It is used to reduce the adhesion of the material during the cooking process and prevent fish cakes or fish noodles from sticking to the surface of the conveyor belt under the action of high temperature steam, thereby ensuring the integrity of the material and smooth conveying.

[0116] In one alternative embodiment, the anti-stick layer can be made of a high-temperature resistant anti-stick material, such as a food-grade fluoropolymer coating or a silicone-based anti-stick material. The reinforcing layer can be a high-strength fiber fabric layer to balance strength and durability. For example, the anti-stick layer can be a white anti-stick fabric with a mesh weave and a polytetrafluoroethylene (PTFE) coating. This structure has excellent low surface energy properties, which can significantly reduce the risk of adhesion of fish cakes or fish noodles during cooking, thereby ensuring the integrity and shaping effect of the material during transportation.

[0117] For example, the reinforcing layer is preferably made of food-grade Teflon high-temperature cloth (PTFE high-temperature cloth), which is fixed to the main body of the conveyor belt by wires. This material has excellent high-temperature resistance, chemical stability and high mechanical strength, and can work stably for a long time in the high-temperature and high-humidity environment of the cooking chamber, while also providing good reinforcement and support for the anti-stick layer.

[0118] In practical applications, the reinforcing layer and anti-stick layer can be replaced periodically according to the equipment's operating time or usage status to ensure the normal operation of the first conveying mechanism and stable product quality. Through the above design, the first conveying mechanism can operate stably under high-temperature cooking conditions while also achieving good anti-stick performance and maintainability, further improving the reliability and economic efficiency of the entire production line.

[0119] In a preferred embodiment, an exhaust mechanism is provided at the discharge end of the cooking device. For example, the exhaust mechanism includes an exhaust fan and an exhaust hood. The exhaust hood is located in the lower cabinet and above the first conveying mechanism, and is used to exhaust steam and hot air from the discharge end to the outside to prevent steam leakage.

[0120] like Figure 2 and Figure 5 As shown, in some preferred embodiments, the tunnel-type machine body is provided with a downwardly inclined guide chute 114, which is located at the discharge end of the cooking device 100 and above the turnover device.

[0121] Furthermore, the feed chute is made of stainless steel, and the width of the feed chute gradually decreases from the cooking device to the turnover device. The feed chute includes a feed plate, baffles symmetrically arranged around the feed plate, and a feed distribution component arranged in the middle of the feed plate. The feed distribution component has a V-shaped structure for diverting materials.

[0122] Specifically, the feed chute is inclined downwards, with its upper end corresponding to the discharge end of the cooking device and its lower end located above the transfer device. This allows the material to automatically slide down the feed chute to the transfer device under its own weight, thereby reducing the use of active conveying structures, lowering energy consumption, and simplifying the structure. The feed chute is preferably made of stainless steel to meet the requirements of food processing equipment for corrosion resistance, hygiene, and ease of cleaning. At the same time, stainless steel has good structural strength and high-temperature resistance, which can adapt to the conveying needs of high-temperature materials after cooking.

[0123] In this application, the width of the feed chute gradually decreases along the direction from the cooking device to the turnover device, that is, the whole structure is designed to be converging, so that the material gradually concentrates during the downward movement, which is conducive to matching with the feed width of the downstream turnover device, thereby improving the docking accuracy and avoiding material scattering.

[0124] The material guide chute includes a guide plate, baffles symmetrically arranged around the perimeter of the guide plate, and a material distribution component located in the center of the guide plate. The guide plate is the main load-bearing structure, supporting and guiding the material's sliding motion. The baffles are symmetrically arranged along both sides and ends of the guide plate to limit lateral overflow of material during the guiding process, ensuring stable material transport along a predetermined path. The material distribution component, located in the center of the guide plate and having a V-shaped structure, has its opening facing the discharge direction of the cooking device. It is used to divert material during its descent, distributing it along both sides of the chute, thereby adapting to multi-channel feeding of the downstream turnover device and preventing material accumulation or localized concentration.

[0125] In one alternative embodiment, the tilt angle of the guide plate can be adjusted according to the characteristics of the material. For example, for materials with high moisture content or high surface adhesion, the tilt angle can be appropriately increased to improve the sliding efficiency. At the same time, the surface of the guide plate can also be polished or coated with an anti-stick coating to further reduce the risk of material adhesion.

[0126] The above-mentioned material chute structure design enables the material after cooking to be transported smoothly, orderly and with low energy consumption. The diversion structure improves the matching with the turnover device, thereby further improving the continuity and automation level of the entire production line.

[0127] like Figure 3 and Figure 4 As shown, in one specific embodiment, the air-cooled assembly includes multiple fans 320 and an exhaust mechanism 330. The multiple fans 320 are arranged in a rectangular array on the side wall of the cabinet, and the side wall of the cabinet has a cutout area to accommodate the multiple fans. The exhaust mechanism 330 includes an exhaust fan and an exhaust hood, the exhaust hood being disposed on the top of the cabinet and communicating with the exhaust fan.

[0128] Multiple fans 320 work together with exhaust fans to form an airflow channel inside the cabinet, with air entering from the side and exiting from the top, to cool down the materials that enter the cabinet through the second conveying mechanism.

[0129] Specifically, multiple fans are arranged in a rectangular array on the side wall of the cabinet. The side wall of the cabinet has corresponding perforated areas adapted to accommodate the multiple fans, allowing the fans to draw external air into the cabinet. This rectangular array arrangement ensures a uniform distribution of airflow across the cabinet's side wall, thereby improving the overall airflow coverage.

[0130] For example, the exhaust mechanism 330 includes an exhaust fan and an exhaust hood. The exhaust hood is located at the top of the cabinet and is connected to the exhaust fan to draw air out of the cabinet, thereby forming a stable airflow path inside the cabinet. Multiple fans work in conjunction with the exhaust fan to form an airflow channel structure inside the cabinet with side intake and top exhaust. Specifically, the side wall fans horizontally introduce external cold air into the cabinet. The airflow passes over the materials on each layer of the second conveying mechanism inside the cabinet, exchanges heat with the materials, and then flows upward under the suction of the top exhaust fan and is discharged through the exhaust hood, thus forming a continuous and stable convective airflow path.

[0131] By using the above-mentioned airflow organization method, cold air can fully pass through each layer of conveying channels, improving the contact efficiency between airflow and materials, thereby achieving rapid cooling of fish cakes or fish noodles.

[0132] In one alternative implementation, the air volume and speed of each fan can be adjusted independently or in groups to adapt to the cooling requirements under different production volumes or material thicknesses; at the same time, the exhaust fan's suction capacity can also be adjusted according to the internal temperature or humidity of the cabinet, thereby achieving more refined cooling control.

[0133] Through the above-mentioned air-cooled component structure design, an efficient and uniform air circulation system is formed inside the cooling device, which can significantly improve cooling efficiency and ensure the temperature uniformity of materials at different levels, thereby further improving product quality stability and overall production line operating efficiency.

[0134] In practical implementation, the second conveying mechanism is used for multi-layer conveying and segmented cooling of fish cakes or fish noodles inside the cooling device. The second conveying mechanism adopts a mesh belt conveyor structure. The mesh belt structure is wound between the driving end and the driven end, and achieves cyclic operation under the action of the driving mechanism, thereby driving the material to move continuously on the conveying path of the corresponding level.

[0135] By employing a mesh belt conveyor structure, the material maintains uniform stress and a stable posture during the cooling process, avoiding deformation or adhesion problems caused by point contact or insufficient local support. It also facilitates the penetration and flow of cold air across the material surface and gaps, improving air-cooling heat exchange efficiency. Through this structural design, the second conveying mechanism, while providing continuous conveying, works synergistically with the air-cooling components to further enhance the overall heat exchange efficiency and production continuity of the cooling device.

[0136] In one specific implementation, the cabinet of the air-cooling device has a feed inlet on the upper part of one side wall and a discharge outlet on the lower part of the opposite side wall. The uppermost second conveying mechanism extends from the feed inlet, forming the feed end of the air-cooling device. The lowermost second conveying mechanism extends from the discharge outlet, forming the discharge end of the air-cooling device. Preferably, a hopper is provided at the feed end, located outside the cabinet, and connected to the portion of the uppermost second conveying mechanism located outside the cabinet.

[0137] like Figure 3 As shown, the fully automatic fish cake and fish noodle production line also includes a cutting machine 400, which is located between the cooking device 100 and the turnover device 200. The cutting machine has a third conveying mechanism and is connected to the discharge end of the cooking device and the feed end of the turnover device through the third conveying mechanism.

[0138] The cutting machine includes a cutting assembly disposed above the third conveying mechanism. The cutting assembly includes a cutter and a drive mechanism for driving the cutter to reciprocate up and down. The cutting assembly is configured to drive the cutter to intermittently cut the material on the third conveying mechanism through the drive mechanism.

[0139] Understandably, the cutting machine is used to cut the continuous material output from the cooking unit to a fixed length to meet the standardized requirements of subsequent turnover and cooling processes. Specifically, the cutting machine has a third conveying mechanism, which is connected to both the discharge end of the cooking unit and the feed end of the turnover unit, thus forming a transitional conveying channel for the material after cooking to subsequent processes. Through the continuous conveying action of the third conveying mechanism, the cooked material is kept in a stable forward state and enters the cutting station. For example, the third conveying mechanism can be a conveyor belt (white PU polyurethane conveyor belt), a mesh belt, etc., as long as it meets the requirements of the cutting operation.

[0140] The cutting machine includes a cutting assembly positioned above the third conveying mechanism. The cutting assembly is used to intermittently cut the material conveyed by the third conveying mechanism. Specifically, the cutting assembly includes a cutter and a drive mechanism for driving the cutter to reciprocate up and down. The drive mechanism is mounted on the frame structure of the cutting machine and is connected to the cutter drive mechanism to drive the cutter to move periodically in the vertical direction.

[0141] For example, the drive mechanism of the cutting machine can consist of a gantry frame, guide shafts and guide sleeves, and cylinders. The gantry frame is positioned above the third conveying mechanism and serves as an overall support frame for installation and fixation. The guide shafts and guide sleeves are fitted together on both sides of the gantry frame or at corresponding installation positions. The guide sleeves are fixedly mounted on the gantry frame structure, and the end of the guide shaft is connected to the cutter and can slide along the central axis of the guide sleeve, thereby limiting and guiding the movement trajectory of the cutter to prevent the cutter from swaying or jamming during reciprocating motion.

[0142] Furthermore, the cylinder is installed on the upper part of the gantry or at the crossbeam, and its telescopic end is connected to the cutter. The telescopic movement of the cylinder drives the cutter to reciprocate up and down along the guide shaft, thereby achieving periodic cutting of the material on the third conveying mechanism. In an optional embodiment, the cylinder can be controlled by a solenoid valve to adjust the cutting frequency and cutting cycle. Through the combined drive structure of the gantry, guide shaft and guide sleeve, and cylinder described above, the cutter has good guiding stability and repeatability during operation, thereby ensuring consistent cutting dimensions and improving the reliability and production efficiency of the overall cutting operation.

[0143] During the cutting process, when the third conveying mechanism continuously conveys materials, the drive mechanism drives the cutter to move downward according to a preset rhythm, so that the cutter cuts the materials located below it, thereby cutting the continuously conveyed materials into multiple units of preset length; then the cutter is reset and raised under the action of the drive mechanism, and the above operation is repeated to realize intermittent cutting operation.

[0144] The above structural design enables the cutting machine to be continuously connected with the front-end cooking device and the rear-end turnover device, ensuring the continuity of conveying while achieving standardized material cutting, thereby improving the standardization and production efficiency of subsequent cooling and packaging processes.

[0145] like Figure 1 , Figure 3 As shown, in one specific embodiment, the turnover device 200 includes at least one inclined chain plate elevator for receiving materials conveyed from the cooking device or the cutting machine and lifting the materials to the feed end of the cooling device, thereby realizing the vertical or inclined conveying conversion of materials.

[0146] In a preferred embodiment, the turnover device includes two inclined chain plate elevators arranged sequentially along the conveying direction. The discharge end of the first inclined chain plate elevator is connected to the feed end of the second inclined chain plate elevator to form a continuous conveying channel and a graded lifting transition structure, thereby realizing the smooth transition and conveying of materials in the inclined direction.

[0147] The tilting angle, chain spacing, and chain speed of the inclined chain conveyor can be optimized according to the material size, weight, and conveying capacity to ensure the conveying stability of fish cakes or fish noodles and reduce material accumulation and slippage. By setting up multiple chain conveyors in sequence, continuous and stable material transfer from the low-level conveying end to the high-level cooling device can be achieved.

[0148] Understandably, the first inclined chain conveyor is used to receive high-temperature materials from the cooking unit and to lift and transport the materials along the inclined direction through the chain conveyor, so that the materials can have a preliminary heat exchange with the external environment during the transportation process, and achieve preliminary cooling treatment, thereby reducing the instantaneous temperature difference when the materials enter the subsequent air-cooling process.

[0149] On the other hand, a second inclined chain conveyor is installed after the first inclined chain conveyor to further lift and convey the pre-cooled material, and to stably transport the material to the feed end of the cooling device. The installation of the second chain conveyor further extends the material's transition residence time.

[0150] By setting up a two-stage chain plate elevator in series, on the one hand, the transition time of the cooked material into the cooling device can be extended, allowing the material to achieve natural heat dissipation and initial cooling during the turnover process. This avoids the problem of excessive local heat load caused by high-temperature material directly entering the air-cooled environment. On the other hand, the two-stage elevator forms an intermediate buffer zone, which can effectively coordinate the rhythm difference between the cooking device and the cooling device. When the discharge speed of the cooking device is faster than the running speed of the second conveying mechanism of the cooling device is relatively slower, the material can be temporarily stored and the rhythm buffered through the turnover device, thereby avoiding problems such as accumulation, congestion or discontinuous conveying in the cooling device.

[0151] like Figure 3 As shown, the fully automated fish cake and fish noodle production line also includes a surimi forming machine 400, the discharge end of which is connected to the feed end of the cooking device 100. The surimi forming machine has a forming conveying channel, a double-helix propulsion mechanism disposed inside the forming conveying channel, and a feed hopper connected to the forming conveying channel. The forming conveying channel is inclined upwards along the direction from the feed end to the discharge end of the surimi forming machine.

[0152] Specifically, the discharge end of the surimi forming machine is connected to the feed end of the cooking device, and is used to continuously convey and shape the pre-treated surimi raw materials before they enter the cooking process. The surimi forming machine is used to extrude and shape the surimi raw materials into continuous material strips with a certain shape and density, and stably convey them to the subsequent cooking device.

[0153] The surimi forming machine includes a casing, a frame, a feed hopper, a forming conveyor channel, and a double-helix propulsion mechanism. The casing is tilted and fixedly mounted on the frame, forming the overall installation foundation of the surimi forming machine. It protects and seals the internal components, preventing the surimi from being contaminated by the outside world and preventing leakage of the surimi during the propulsion process.

[0154] Specifically, the forming conveyor channel is formed inside the machine casing. The feed hopper is fixedly installed at the top of the feed end of the machine casing and communicates with the forming conveyor channel inside the machine casing. The feed hopper is funnel-shaped, making it easy for operators to feed in the pre-treated fish paste (fish paste that has been pulped and seasoned). The feed hopper is used to receive the fish paste raw material transported from the outside and guide the fish paste raw material into the forming conveyor channel for the double helix propulsion mechanism to propel and compact it into shape.

[0155] Furthermore, the double-helix propulsion mechanism is located inside the forming and conveying channel and is rotatably connected to the machine casing. It consists of a drive motor, a reducer, and two meshing helical shafts. The fish paste raw material is continuously pushed and squeezed by the two meshing and cooperating rotating helical propulsion shafts, so that the fish paste is gradually compressed during the conveying process and forms a continuous shaped material with a stable structure.

[0156] Furthermore, the forming conveying channel is inclined upwards along the direction from the feed end to the discharge end of the surimi forming machine. Through this inclined structural design, the surimi raw material is subjected not only to axial propulsion force under the action of the double helix propulsion mechanism, but also to a certain degree of gravitational backflow resistance, thereby enhancing the compaction effect of the material in the channel and improving the forming density and structural uniformity.

[0157] In the preferred embodiment, the forming conveyor channel is inclined upwards along the direction from the feed end to the discharge end of the surimi forming machine, with an inclination angle of 15°-30° (preferably 20°). This inclination can effectively prevent the surimi from collapsing, deforming, or flowing under its own weight, while also allowing the surimi to be more fully compressed by the spiral during the advancement process. The formed surimi embryo has a denser texture and a more uniform structure, avoiding the sagging and breakage of the freshly formed embryo before entering the cooking device. At the same time, it adapts to the feeding height of the subsequent cooking device, achieving seamless connection.

[0158] In practice, an extrusion die (also known as an extrusion nozzle or forming die head) is installed at the discharge end of the forming conveyor channel. This is the core forming component of the surimi forming machine, fixedly installed at the discharge end of the machine casing and sealed to the outlet of the forming conveyor channel. Its core function is to shape the surimi extruded by the double-helix propulsion mechanism through its pre-set die holes. The shape and size of the die holes determine the final shape of the fish cake / fish noodles—for example, round die holes extrude fish noodles, while rectangular / elliptical die holes extrude fish cake blanks. Different die specifications can be changed according to production needs to achieve the production of multiple product specifications. After being shaped by the extrusion die, the surimi forms continuous, elongated fish cake blanks or fish noodle blanks, which are extruded from the discharge end of the extrusion die and directly enter the cooking device.

[0159] During operation, the fish paste fed into the hopper falls into the feed end of the forming conveyor channel. The double helix propulsion mechanism continuously propels the fish paste forward through the rotation of the helix rod, while simultaneously extruding and shaping the fish paste, so that the fish paste is conveyed to the extrusion die along the discharge end of the forming conveyor channel.

[0160] Through the above structural design, the surimi forming machine can achieve stable extrusion forming during continuous conveying and seamlessly connect with the subsequent steaming and cooking device, thereby improving the continuity level and forming consistency of the entire fully automatic fish cake and fish noodle production line.

[0161] The above embodiments are merely preferred embodiments of the present invention and should not be construed as limiting the scope of protection of the present invention. For those skilled in the art, it will be understood that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A fully automated production line for fish cakes and fish noodles, characterized in that, It includes a cooking device, a turnover device, and a cooling device arranged in sequence; The cooking apparatus includes a tunnel-type body with a cooking chamber, a first conveying mechanism disposed in the cooking chamber, and multiple steam generating components communicating with the cooking chamber; the multiple steam generating components are arranged sequentially at intervals along the length of the cooking chamber. The turnover device is connected to the discharge end of the cooking device, and the turnover device is connected to the feed end of the cooling device; The cooling device includes a cabinet, an air-cooling component, and a plurality of second conveying mechanisms disposed within the cabinet. The plurality of second conveying mechanisms are arranged in a staggered manner along the height direction of the cabinet. The plurality of second conveying mechanisms are arranged alternately and staggered in the horizontal direction, and the conveying directions of any two adjacent second conveying mechanisms are opposite to each other, so as to realize the continuous conveying of materials from top to bottom.

2. The fully automated fish cake and fish noodle production line according to claim 1, characterized in that, The steam generating assembly includes: The control pipeline is equipped with a control valve assembly, which is used to regulate the on / off state and flow rate of steam. A steam pipeline is connected to the control pipeline. The steam pipeline is located inside the cooking chamber of the tunnel-type machine body and below the first conveying mechanism. The steam pipeline has multiple steam holes facing the first conveying mechanism.

3. The fully automated fish cake and fish noodle production line according to claim 2, characterized in that, The steam pipeline includes: The main pipe is connected to the control pipeline; Multiple branch pipes are provided, each of which is connected to the main pipe; the axes of the multiple branch pipes are parallel to the length direction of the first conveying mechanism, and the multiple branch pipes are arranged in parallel with intervals in sequence. The main pipe and multiple branch pipes are all located on the same horizontal plane; each branch pipe is provided with multiple steam holes, which are arranged sequentially at intervals along the axial direction of the branch pipe.

4. The fully automated fish cake and fish noodle production line according to claim 1, characterized in that, The tunnel-type machine body includes a hollow lower body and an upper cover disposed above the lower body, the lower body and the upper cover together forming a cooking chamber; The first conveying mechanism is installed on the lower body, and multiple steam generating components are arranged on the lower body and communicate with the cooking chamber; The fully automated fish cake and fish noodle production line also includes multiple lifting mechanisms, which are arranged sequentially at intervals along the length of the tunnel-type machine body. The multiple lifting mechanisms are connected to the upper cover and are used to synchronously drive the upper cover to move up and down relative to the lower machine body, so as to open or close the cooking chamber.

5. The fully automated fish cake and fish noodle production line according to claim 1, characterized in that, The cooking chamber of the cooking device is divided into at least two cooking zones along the length of the cooking chamber; each cooking zone is equipped with several temperature sensors and a temperature controller, and the temperature sensors are used to detect the temperature information in the corresponding cooking zone. The temperature controller is connected to several steam generating components corresponding to the current cooking zone. The temperature controller is configured to control the steam generating components according to the temperature information to control the steam on / off or steam flow rate.

6. The fully automated fish cake and fish noodle production line according to claim 1, characterized in that, The first conveying mechanism adopts a mesh belt conveyor structure, and the first conveying mechanism includes a mesh belt body arranged in a ring; The mesh belt body is provided with a composite fabric, which includes a reinforced layer and an anti-sticking layer that are layered and composited, and the reinforced layer is fixedly disposed on the surface of the mesh belt body.

7. The fully automated fish cake and fish noodle production line according to claim 1, characterized in that, The tunnel-type machine body is equipped with a downwardly inclined material guide chute, which is located at the discharge end of the cooking device and above the turnover device. The feed chute is made of stainless steel, and its width gradually decreases from the cooking device to the turnover device. The feed chute includes a feed plate, baffles symmetrically arranged around the feed plate, and a feed distribution component arranged in the middle of the feed plate. The feed distribution component has a V-shaped structure for diverting materials.

8. The fully automated fish cake and fish noodle production line according to claim 1, characterized in that, The air-cooling component includes: Multiple fans are arranged in a rectangular array on the side wall of the cabinet, and the side wall of the cabinet has a hollow area to accommodate the multiple fans; An exhaust system, comprising an exhaust fan and an exhaust hood, wherein the exhaust hood is disposed on the top of the cabinet and communicates with the exhaust fan; Multiple fans work in conjunction with the exhaust fan to form an airflow channel inside the cabinet, with air entering from the side and exiting from the top, to cool the materials entering the cabinet through the second conveying mechanism.

9. A fully automated fish cake / fish noodle production line according to any one of claims 1 to 8, characterized in that, Also includes: A cutting machine is provided between the cooking device and the turnover device. The cutting machine has a third conveying mechanism and is connected to the discharge end of the cooking device and the feed end of the turnover device respectively through the third conveying mechanism. The cutting machine includes a cutting assembly disposed above the third conveying mechanism. The cutting assembly includes a cutter and a drive mechanism for driving the cutter to reciprocate up and down. The cutting assembly is configured to drive the cutter to intermittently cut the material on the third conveying mechanism through the drive mechanism.

10. A fully automated fish cake / fish noodle production line according to any one of claims 1 to 8, characterized in that, Also includes: A surimi forming machine, wherein the discharge end of the surimi forming machine is connected to the feed end of the cooking device; the surimi forming machine has a forming conveying channel, a double helix propulsion mechanism disposed inside the forming conveying channel, and a feed hopper connected to the forming conveying channel; The forming conveying channel is inclined upwards along the direction from the feed end to the discharge end of the surimi forming machine.

Images